Hey guys! Today, I’m bringing you a recipe that’s a staple in Vietnamese households and a personal favorite of mine – Caramelized Pork Belly & Shrimp, or as we say in Vietnamese, Thịt Kho Tôm. This dish is a beautiful combination of tender pork belly, shrimp, and a rich, savory-sweet caramel sauce that’s just chef’s kiss. Whether you’re familiar with Vietnamese cuisine or just starting to explore it, this dish is sure to win you over with its bold flavors and comforting vibes.

Tips for the Best Thịt Kho Tôm:

Coconut soda: Using coconut soda instead of regular water adds a subtle sweetness that complements the savory caramel sauce beautifully. I like using the Coco Rico brand available at local Asian markets.
Caramel Sauce: Be careful not to burn the sugar when making the caramel. The key is to swirl the pan gently and watch closely for that perfect amber color.

And there you have it – a delicious, authentic Vietnamese dish that’s sure to become a favorite in your household! Thịt Kho Tôm is the perfect combination of savory, sweet, and umami, making it a standout dish for any occasion. So, grab your ingredients, give it a try, and let me know how it turns out! 🍤🥓

How to make Caramelized Pork Belly & Shrimp (Thịt Kho Tôm)

Recipe by Jen H. DaoCourse: Pork, Recipes, Seafood

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

For the Pork & Shrimp:
1 lb pork belly, cut into bite-sized pieces
1/2 lb shrimp, peeled and deveined
2 tablespoons fish sauce
1 tbsp oyster sauce
1 tablespoon sugar
1/2 teaspoon black pepper
3 cloves garlic, minced
1/2 onion, minced
1 can coconut soda (or water)
For the Caramel Sauce:
2 tablespoons sugar
1 tablespoon water

Directions

Prepare the Pork & Shrimp:
Cut pork into 1/2 inch slices and season the shrimp with a pinch of salt and pepper, and set aside.
Make the Caramel Sauce:
In a small saucepan, add 2 tablespoons of sugar and 1 tablespoon of water. Heat over medium-low, swirling the pan gently (do not stir) until the sugar melts and turns a deep amber color.

Once the caramel is ready, quickly add in the marinated pork belly, turning the pieces to coat them evenly in the caramel.
Cook the Pork Belly:
Add the minced garlic and shallots, sautéing until fragrant and lightly golden.

Pour in the coconut soda (or regular water if using) and bring to a simmer. Lower the heat and let the pork cook gently for about 40-45 minutes, or until the pork belly is tender and the sauce has thickened.
Add the Shrimp:
Once the pork is tender and the sauce has reduced, add the seasoned shrimp to the pan.

Cook for another 5-7 minutes until the shrimp turns pink and is cooked through. Serve with rice and enjoy!